Liver and Pumpkin Fritters with Sour Cream Dill Sauce

1. 1 Chicken liverpack 500 g ≈ $2.50 100 g
2. 2 Pumpkinpack 1 kg ≈ $2.80 65 g
3. 3 Onions≈ $1.60 per kg 30 g
4. 4 Eggspack 10 pcs ≈ $1.93 0.5 pcs
5. 5 Semolinapack 700 g ≈ $2.20 11 g
6. 6 Soy sauce 11 ml
7. 7 Sour cream 15%pack 300 g ≈ $1.60 65 g
8. 8 Mustard 11 g
9. 9 Green onionspack 50 g ≈ $1.30 30 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Peel the pumpkin², cut into cubes, place in a bowl with 2 tablespoons of water, cover, and microwave for 5–6 minutes until tender. Mash into a purée.

2. Trim the liver of membranes, grate the onion³. Pulse the liver and onion together in a food processor until finely chopped.

3. Mix in the pumpkin² purée, 1 egg, 2 tablespoons cornstarch, and 1 tablespoon soy sauce (instead of salt). Let sit for 10 minutes to thicken.

4. Preheat oven to 350°F (180°C). Line a baking sheet with parchment, spoon the mixture into small patties.

5. Bake for 15–18 minutes until edges are golden and no pink juices remain.

6. Whisk together ½ cup sour⁷ cream, 1 teaspoon Dijon mustard, and finely chopped green⁹ onion³.

7. Serve fritters warm with the sauce drizzled on top.